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Antibacterial Effects of Theaflavins against Staphylococcus aureus and Salmonella paratyphi B: Role of Environmental Factors and Food Matrices

文献类型： 外文期刊

作者： Wang, Jun 1 ; Shan, Hongyan 1 ; Li, Ping 2 ; Liu, Yanan 1 ; Zhang, Xun 1 ; Xu, Jingguo 1 ; Li, Songnan 3 ;

作者机构： 1.Yangzhou Univ, Sch Tourism & Cuisine, Yangzhou 225127, Peoples R China

2.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Sericultural & Agr, Guangzhou 510610, Peoples R China

3.Yangzhou Univ, Inst Agr Sci & Technol Dev, Joint Int Res Lab Agr & Agriprod Safety, Minist Educ China, Yangzhou 225009, Peoples R China

关键词： theaflavins; diameter of inhibition zone; temperature; pH; NaCl; skimmed milk powder; lecithin; sucrose

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 13 期

页码：

收录情况： SCI

摘要： This study aimed to investigate the effects of different environmental factors (temperature, pH, and NaCl) and food matrices (skimmed milk powder, lecithin, and sucrose) on the antibacterial activity of theaflavins (TFs) against Staphylococcus aureus (S. aureus) and Salmonella paratyphi B (S. paratyphi B). TFs showed a larger diameter of inhibition zone (DIZ, 12.58 & PLUSMN; 0.09 mm-16.36 & PLUSMN; 0.12 mm) value against S. aureus than that of S. paratyphi B (12.42 & PLUSMN; 0.43 mm-15.81 & PLUSMN; 0.24 mm) at the same concentration (2-10 mg/mL). When temperatures were 25-121 & DEG;C, the DIZ of TFs against both S. aureus and S. paratyphi B was not significantly different. As pH increased from 2 to 10, their DIZ values decreased significantly from 16.78 & PLUSMN; 0.23 mm to 13.43 & PLUSMN; 0.08 mm and 15.63 & PLUSMN; 0.42 mm to 12.18 & PLUSMN; 0.14 mm, respectively. Their DIZ values increased slightly as the NaCl concentration increased from 0.2 mol/L to 0.8 mol/L, while their DIZ values decreased significantly for skimmed milk powder concentrations in the range of 20-120 g/L. Regarding the concentrations of lecithin and sucrose were 2-12 g/L and 10-60 g/L, their DIZ values showed no significant change against S. paratyphi B, but an increased trend for S. aureus. Under the above different environmental factors and food matrices, TFs maintained excellent antibacterial activity against S. aureus and S. paratyphi B, providing a theoretical guidance for applying TFs as novel antibacterial additives in the food industry.

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